Guest Author - Terri Perkins Fulton

Generously serves 6

2 teaspoons salt
4-6 cloves garlic
1 teaspoon dried oregano (generous)
1 teaspoon dried thyme
1 teaspoon mild chile powder
1/2 cup vegetable oil
2 teaspoons fresh squeezed lemon juice

1 4 1/2 to 5 pound leg of lamb, with partial bone

Arbol-Tomatillo Salsa (Recipe follows)

Mash together the salt and garlic in a small bowl or with a mortar and pestle. Stir in the next five ingredients. Place the lamb in a large roasting pan with lid. Rub the mixture well into the roast and let it stand covered at room temperature for one hour and up to three.

Preheat the oven to 350 degrees. Transfer the lamb to the oven and roast covered for 25 minutes per pound (or about two hours for a 4 1/2 pound leg). Remove the roast from the oven and let it stand for 15 minutes. Arrange the meat on a platter, drizzle some of the pan juices over and serve with the Arbol-Tomatillo Salsa, Classic Mexican Rice and Frijoles de la Olla.

Arbol-Tomatillo Salsa
(Makes about 2 1/2 cups)

Heat a griddle or heavy skillet over medium-high heat. When hot, place 6 dried chiles de arbol on the skillet and toast, pressing with back of the spatula, for about twenty seconds on each side until blackened in spots. Transfer the chiles to a bowl and cool slightly. Cut the chiles into sections with kitchen shears or break them into pieces. Add two chopped cloves of garlic to the bowl and cover with boiling water. Soak the chiles and garlic at room temperature over night.

Place one pound of fresh tomatillos (peeled and washed) in a saucepan. Cover with water and bring to boil. Reduce the heat and cook until the tomatillos have changed color, approximately 8 minutes. Remove the tomatillos to a blender (reserve the water). Drain the chile and garlic mixture (reserve liquid) and add to the blender with the tomatillos. Blend until a smooth salsa is formed, using the tomatillo water and/or the chile soaking liquid to thin if necessary. Season to taste with salt.